Okay, I know there are a few people who’re breaking out in a cold sweat right about now, thinking about the turkey they are expected to roast in just THREE SHORT DAYS. Never cooked a turkey? Decided to invite the whole crew and cook for them all? Feeling like you bit off a bit more than you can chew? (No pun intended.) Well, breathe in, breathe out. It’s your lucky day. We are here to teach you how to roast the perfect turkey!
Roasting a turkey is E-A-S-Y! And here’s your foolproof step-by-step plan to wow and impress and amaze your family and friends with the perfect, golden brown, juicy turkey! (We are going to assume you’ve bought the turkey, and it’s currently thawing happily in the fridge.)
1. Remove the giblets from the cavity of the turkey and either reserve to make gravy or discard. (The giblets are usually found in a small sack inside the bird.)
2. Roughly chop carrots, celery and onions…when I say “roughly,” I mean just chop them all in thirds or fourths…and place them in the bottom of a large roasting pan. This becomes the “bed” for your bird. Add copious amount of FRESH rosemary, thyme, parsley and sage to the veggie bed. Place the turkey on top of this heap-o-goodness! Then stuff the inside of the turkey full of more fresh herbs.
3. Slide a few tablespoons of butter between the skin and the meat of the turkey and baste generously with EVOO (that’s extra virgin olive oil.) Season the whole bird with kosher salt and freshly ground pepper. Lay five or six pieces of bacon across the top of the turkey. (This can all be prepared the day before! Just cover and put in the fridge overnight.)
4. Pour about 5 cups of chicken stock into the pan, over the veggies and herbs.
5. Roast at 425 degrees for 30 minutes, and then cover the turkey and turn the heat down to 350. Roast for another 2 1/2 hours (approx.) or until an instant-read thermometer reads 165 degrees, drizzling butter or oil over the whole bird. (Can we stop here for a moment and say that it’s really, really, really a great idea to have a good thermometer?! Turkeys are tough birds to figure out without one.) This timing works great for a 12-14-lb. turkey. If yours is larger or smaller, you’ll want to adapt the time a bit. During the last 20 minutes, remove the foil.
6. Strain the juices into a pot, and let the turkey rest for 30 minutes or so. This keeps it nice and moist, and allows you to make some killer GRAVY to go with it! ***NEWS FLASH: Easy, Delicious Turkey Gravy is coming next. Stay tuned for tomorrow’s episode!
That’s it. It’s ready to carve! Honestly, it’s super simple. Happy Happy Turkey Day!
Ingredients
- One 12-14 lb. turkey
- Two yellow onions
- 6 large carrots
- 6 stalks celery
- 2-3 cups each of fresh rosemary, thyme, parsley
- 1-2 cups fresh sage
- Butter
- Extra virgin olive oil
- Salt and pepper
- 6 pieces thick-cut bacon
- 5 cups chicken stock
Instructions
- Remove the giblets from the cavity of the turkey and either reserve to make gravy or discard. (The giblets are usually found in a small sack inside the bird.)
- Roughly chop carrots, celery and onions...when I say "roughly," I mean just chop them all in thirds or fourths...and place them in the bottom of a large roasting pan. This becomes the "bed" for your bird. Add copious amount of FRESH rosemary, thyme, parsley and sage to the veggie bed. Place the turkey on top of this heap-o-goodness! Then stuff the inside of the turkey full of more fresh herbs.
- Stuff a few tablespoons of butter between the skin and the meat of the turkey and baste generously with EVOO (that's extra virgin olive oil.) Season the whole bird with kosher salt and freshly ground pepper. Lay five or six pieces of bacon across the top of the turkey. (This can all be prepared the day before! Just cover and put in the fridge overnight.)
- Pour about 5 cups of chicken stock into the pan, over the veggies and herbs.
- Roast at 425 degrees for 30 minutes, and then cover the turkey and turn the heat down to 350. Roast for another 2 1/2 hours (approx.) or until an instant-read thermometer reads 165 degrees, drizzling butter or oil over the whole bird. (Can we stop here for a moment and say that it's really, really, really a great idea to have a good thermometer?! Turkeys are tough birds to figure out without one.) This timing works great for a 12-14-lb. turkey. If yours is larger or smaller, you'll want to adapt the time a bit. During the last 20 minutes, remove the foil.
- Strain the juices into a pot, and let the turkey rest for 30 minutes or so. This keeps it nice and moist, and allows you to make some killer GRAVY to go with it! ***NEWS FLASH: Easy, Delicious Turkey Gravy is coming next. Stay tuned for tomorrow's episode!
Notes
*Many people like to brine their turkeys before cooking. This involves soaking the turkey in a salt bath. It turns out very moist and tender! However, with the chicken stock in the base of this recipe, we've found that brining isn't necessary for a very moist, tender, flavorful turkey. Of course, you can brine beforehand if desired!
8 Comments
Bacon on my turkey, yes please and thank you!
Erin…I’m with you! Bacon on ANYTHING, really:)
I love the bacon on top!
Bacon for days…on anything and everything!
I finally roasted my first Thanksgiving turkey a few years ago – I’ve always been the guest and not the host – and realized it wasn’t as hard as I thought it would be. I’d totally psyched myself out all these years! Thanks for sharing, i may try the bacon next time.
Jean, I’m glad you gave it a try and that it turned out for you! It’s definitely not as tricky as you think. Give the bacon a try next time and let us know what you think!
Love this clear and easy to understand guide. The photos are amazing!! Pinned!
http://www.thecharlestonlens.com
Thanks for pinning Michelle!